Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Creamy leek, spinach, and ham soup. Serve with a nice bread.

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Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.

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  • Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.

  • Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.

Cook's Notes:

The chicken broth can be replaced with half chicken broth and half water, if desired.

Fresh spinach can be used in place of the frozen, if desired. If so, cook spinach in boiling water and drain well.

Canadian bacon can be used in place of the ham, if desired.

Nutrition Facts

137 calories; protein 8.1g; carbohydrates 8g; fat 8.1g; cholesterol 55.6mg; sodium 367.8mg. Full Nutrition
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